Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"? All throughout my childhood I had to eat rice pudding.

The coconut and lime flavors come through very well without being too overpowering. Blend the squash for a few seconds. Heat the oil in a wok or large sauté pan over medium-high heat.

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, butternut squash coconut rice pudding. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Creamy Coconut Rice Pudding with a tropical kick - super easy to make, a real joy to eat and it's vegan too! Maybe even better than the "original"? All throughout my childhood I had to eat rice pudding.

Butternut Squash Coconut Rice Pudding is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Butternut Squash Coconut Rice Pudding is something that I have loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook butternut squash coconut rice pudding using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Coconut Rice Pudding:

1. {Prepare 1 of . 1.5 cups roasted spaghetti squash.
2. {Make ready 2 of . 1 cup brown or white rice.
3. {Get 3 of . 1 Can of coconut milk.
4. {Take 4 of . 1 egg + 1 egg yolk.
5. {Make ready 5 of . Cinnamon stick or 1 tsp. powdered cinnamon.
6. {Prepare 6 of . 1-2 Cardamom pods.
7. {Get 7 of . 1 tbsp. bourbon – optional.
8. {Get 8 of . 5 dates (soak in boiling water for 10 minutes)1 tsp. vanilla.
9. {Prepare 9 of . 1/2c shredded coconut unsweetened.

Perfect for breakfast, dessert, or even a light snack. I highly recommend some crushed hazelnuts, shredded coconut, and cocoa nibs. An easy vegan curry with tender sweet squash, coconut milk, garam masala, turmeric, fresh mint and coriander - simple to prepare yet big on flavour. Combine the rice, water and salt in a saucepan, and bring to a boil.

Instructions to make Butternut Squash Coconut Rice Pudding:

1. Cut the squash in half, scoop out the seeds and bake for 40 mins at 450 degrees cut side down or until until tender then use a fork to separate the strands from the skin.
2. In a sauce pan combine rice, coconut milk, cinnamon stick & crushed cardamom pod and stir over medium heat until bubbles begin to form but do not let it boil..
3. Stimmer for 5 -10 minutes or until mixture thickens Allow mixture to sit while preparing other ingredients.
4. Mash soften dates with fork Whisk the egg and egg yolks in a mix.
5. Whisk in vanilla, bourbon & dates slowly, while whisking continually, introduce the coconut milk mixture a few tbsp at a time to the eggs (so they don’t curdle) then add the rest. Add the spaghetti squash.
6. Grease 4 ramekins divide pudding mixture evenly between the and bake in a water bath 30 minutes or until a toothpick comes out clean..

This vegan coconut rice pudding is a sweet, comforting, and filling dessert or snack. It can be adjusted to use the ingredients you have on hand and can easily be made gluten free. Top with the mango and serve. Stir in can sweetened condensed milk or sugar and leave to cool slightly. To me, Rice Pudding is serious comfort food.

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